Broiler including cooking plate

ABSTRACT

A broiler for meats and the like has a bottom heat supply compartment and an oven compartment thereabove. The heating compartment has a top plate totally closing off the compartment from the oven thereabove. The oven has a rotisserie driven by a motor, and there are easily-removable meat carrying shelf-like members on the rotisserie. There is an access door in the oven and this operates a switch in a power supply circuit to an exhaust fan that is operated when the access door is open. Towards the bottom of a side wall of the oven there is an access passageway in which is received a box-like element with an apertured top portion and having an electric heating element to burn smoke creating chips. A thermostat element in the oven is connected to a heating means in the heating compartment to control the temperature in the oven.

United States Patent Horany 1 May 30, 1972 s41 BROILER INCLUDING COOKING3,301,170 1/1967 Beasley ..99/331 PLATE 3,333,529 8/1967 Wilson ..99/427x 3,502,020 3/ 1970 Bressickello ..99/443 C [72] Inventor: Johnny 0.Horany, PO. Box 3334, Emd,

Okla 7370! Primary Examiner-Walter A. Scheel [22] Filed; Sept. 9 1970Assistant ExaminerArthur 0. Henderson Attamey.lones and Lockwood [21]App]. No.: 70,785

[57] ABSTRACT [52] US. Cl ..99/261, 99/339, 99/443, A broiler for meatsand the like has a bottom heat supply 99/427 partment and an ovencompartment thereabove. The heating [5 ll.- Cl. compartment has a pplate totally Closing ff the p [58] Field of Search ..9-9/261, 259-260,mem from the oven thereabova The oven has a rotisserie 99/331, 358, 421P, 427, 443 C, 126/21 A63 6? driven by a motor, and there areeasily-removable meat carry 1 I ing shelf-like members on therotisserie. There is an access d door in the oven and this operates aswitch in a power supply [5 6] Reerences circuit to an exhaust fan thatis operated when the access door is open. Towards the bottom Sidfi Ofthe oven there is an access passageway in WhlCh 1s rece1ved a box-likeelement 1,964,372 6/1934 yg with an apertured top portion and having anelectric heating 2,790,380 1957 Shryack element to burn smoke creatingchips. A thermostat element 2,167,047 7/ 1939 Jackson et Mun/65 in theoven is connected to a heating means in the heating 1,302,682 5/ 1919Legg ..99/260 compartment to control the temperature i the oven1,302,952 5/1919 Neff ..99/259 2,761,374 9/1956 Sandler ..99/259 3Claims, 10 Drawing Figures Patented May 30, 1972 3,665,840

4 Sheets-Sheet 1 m 1 5 TOR JOH/VN Y 0. HORA N Y BWM ATTORNEYS *P med May30, 1912 3,665,840

4 Sheets-Sheet 2 //v VE/V r01? JOHNNY 0. HORA/V Y ATTORNEYS 4Sheets-Sheet 5 Patented May 30, 1972 5 5 gr!!! I l! 511212114X?,1 i E I!I r BROILER INCLUDING COOKING PLATE An object of the invention is toobtain the smoke flavor of food products without the use of charcoalbriquettes and the like or open fire cooking.

Another object of the invention is to provide an oven for cooking meat,fowl, or fish to obtain a smoke flavor while maintaining the heatingsource completely sealed off from the atmosphere within the cookingoven.

A further object of the invention is to provide cooking apparatus forcooking meats, fowl or fish that is free of ashes from charcoalbriquettes or wood and prevents burning of the food products arisingfrom flash fires caused by grease dripping into a hot bed of charcoal orthe like.

Other objects and advantages of the invention will become apparent uponreading the attached detailed description, and upon reference to thedrawings, in which:

FIG. 1 is a front perspective view of the broiler;

FIG. 2 is a cross-section from side to side of the broiler in FIG. 1along line 22;

FIG. 3 is a cross-sectional view from front to back along line 33 ofFIG. 1;

FIG. 4 is a fragmentary cross-sectional view on an enlarged scale alongline 44 of FIG. 1 showing the plate mounting sealing off the bottom heatsupply compartment from the oven thereabove;

FIG. 5 is a cross-sectional view on an enlarged scale along line 5-5 ofFIG. 2 showing the comer wall structure of the heating compartment;

FIG. 6 is a cross-sectional view along line 66 of FIG. 2 showing thebottom structure of the heating compartment;

FIG. 7 is a cross-sectional view on an enlarged scale along line 7-7 ofFIG. 2 showing the comer wall structure of the oven bottom half portion;

FIG. 8 is a cross-sectional view on an enlarged scale along line 8-8 ofFIG. 2 of the top half of the oven;

FIG. 9 is a wiring circuit showing the exhaust fan motor in circuit witha starter switch that is closed to complete a power circuit when thedoor of the oven is opened; and

FIG. 10 is a wiring circuit showing a speed control in the power supplyto the variable speed exhaust fan.

Throughout the description, like reference numbers refer to similarparts.

The broiler is generally indicated at 10. It has a heating compartment11 at its bottom, an oven compartment 12 thereabove totally separatedfrom the heating compartment by a solid plate 13. The oven has a bottomhalf 12a and a top half 12b. The top half of the oven 12b has an accessdoor 14 hinged by a piano hinge 14a to a top edge of the bottom half.This door 14 is provided with an inspection window 14b and hand operatedturn catches 14c.

Within the oven is a rotisserie generally indicated at 15. It isrotatably supported by a drive shaft 16 supported at each end inbearings 17 mounted in the side walls of the oven bottom half 12b. Ateach end portion of shaft 16 is mounted a disclike end member 18 as bycollar member 18a. Extending transversely inward from each plate 18 atthe peripheral portion are equally peripherally spaced mounting pinassemblies 19 made up of a cap screw threadedly received in a threadedaperture in the plate and receiving thereon a roller with a nut lockingthe cap screw in place on the plate.

Suspended on the roller of the pin assemblies 19 are shelflike supports20. Each shelf-like support 20 for the meat or articles to be treatedhas two triangular shaped end plates 21 formed with a slot 21a extendingfrom the base to adjacently just below the apex so as to be receivedover the roller of the pin assembly 19. Connecting the lower oppositecorners of the oppositely disposed pairs of end plates as by welding areelongated angle iron cross members 22 and 23, one of which has a flangeextending up and the other has a flange extending down as shown in FIG.3. Received on the angle iron cross pieces 22 and 23 is an expandedmetal rack or shelf member which is easily installed and removed forcleaning.

The rotisserie mounting and drive shafl 16 has a drive sprocket 24 on anend extending outside the oven enclosure 12. A drive chain 25 leads fromsprocket 24 to a drive sprocket 26 on a power drive speed reducer 27mounted on top of the oven 12. The speed reducer 27 is driven by anelectric motor 28 also mounted on top of oven 12. This motor 28 iscontrolled by a speed controller 29 as shown also mounted on top of theoven 12 and shown in the power circuit to motor 28 in FIG. 10.

The plate 13 which totally separates the heat supply compartment 1 l andthe oven 12 thereabove is shaped or dished so as to drain any drippingsto a drain cock fitting 31, see FIG. 3.

The plate 13 has a bottom edge strip 32 attached and this rests as shownin FIG. 4 on a strip of asbestos 33. The asbestos strip 33 rests on aninturned flange of an angle iron framing member 34 whose dependingflange is attached to a side wall plate 35 of the bottom heatingcompartment 11 as by welding 36. A support angle iron 37 of a frame hasan inturned flange resting on top of the edge of plate 13 while itsother flange depends over the edge of plate 13 and against the outsideof wall plate 35. Extending up from the inturned flange of angle ironmember 34 are spaced wall plates 38 and 39 of the oven 12 that areattached as by welding at 38a and 39a to the inturned flange. Receivedbetween the plates 38 and 39 is insulating material 40.

The heating compartment 1 1 has a floor 41 supported at its edge by asquare tubular frame member 42, see FIG. 6, to which it is attached asby welding. The side 35 abuts the side of member 42 and the edge offloor member 41 to which it is also welded. A comer of the heatingcompartment 11 is shown in cross-section in FIG. 5. An angle iron servesas a corner post to which is welded the side plates 35.

In FIG. 7 is shown in cross-section a corner of the lower half 12a ofthe oven. Here the outer side plates 39 are jointed by an angle ironwhich serves as a corner post 43. The parts are secured together as bywelding. The insulation is shown at 40 between the spaced walls.

In FIG. 8, there is shown the corner structure of the top half 12b ofthe oven 12. It has spaced wall plates 45 and 46 welded together attheir respective plate junctures. Insulation 40 is also inserted betweenthe wall plates 45 and 46.

An exhaust fan 47 is shown also mounted on top of the oven enclosure 12and it is driven by a motor 48. A pipe connection leads from the topwall'portion of the oven 12 to the exhaust fan 47 and there is aremovable filter 50 in this pipe connection 49.

In the front of the lower half 12a of the oven 12 below the door 14 andjust above the drip plate 13 is an opening through which is removablyinserted a chip burner 51. It has a hinged lid 51a and has apertures 51bin the upper portion of its walls. Inside the chip burner and spacedfrom its bottom is an electric heating element 53 controlled by anelectric switch 53a.

The heating compartment is illustrated as having gas burners 54 havinggas supply controls at 55 which have a sensor thermostat 56 within theoven 12.

When the inspection door 14 is opened, a switch 57, see FIGS. 1 and 9,is closed and completes a circuit to the exhaust fan motor 48 so that onopening the door a suction is placed on the oven enclosure 12 to removethe smoke and prevent its escape out through the door opening.

It is particularly important that the heating compartment be completelysealed off from the oven when the heat source is natural or liquidpetroleum gas. The plate 13 is from inch to 2 inches in thicknessdepending upon the size of the cooker. It may be steel, cast iron oraluminum. When the metal plate is heated to a temperature of l50 F. ormore, the grease dripping onto the metal plate will burn and form smokewhich will give the food a smoked charcoal flavor. The slow burning woodchip smoke from the smoke device 51 adds the particular wood smokedflavor as desired.

The rotating shelves or racks 20 rotate at a speed of about 1 revolutionevery 2 minutes. The speed may be varied by the adjustment of the speedcontroller 29.

' l claim as my invention:

1. A broiler for meats and the like comprising, in combination, a heatsupply chamber with a heating means therein and having a generallyhorizontally extending top plate attached to and entirely closing offcommunication between the heat supply chamber and the top of said plateexcept by heat transfer through the plate,

an oven enclosure attached to said heat supply chamber and extendingabove said plate which serves as a floor for said oven enclosure, theinterior of said oven enclosure being entirely closed off fromcommunication with said heat supply chamber except by said heat transferthrough said plate,

support means in said oven enclosure for meat and the like whereby heatfrom said heat source broils or barbecues said meat and drippings fromthe meat fall on the top of said plate, vaporize and provide anatmosphere totally separated from said heat supply chamber, and saidatmosphere permeates said meat and imparts a charcoal flavor thereto,

said support means in the oven for meat and the like being a ferriswheel-like rotisserie structure having a horizontally mounted driveshaft in said oven enclosure,

a disc-like end member at each end of the drive shaft, each end memberhaving axially extending support pins spaced radially from said driveshaft and circumferentially spaced apart uniformly, a support platehaving an elongated slot therein received pivotally on each support pinand a reticulated support shelf-like member for meat and the likeextending between and supported at each end by said slotted supportplates whereby said slotted support plates and reticulated members formracks that are easily removable for easy cleaning, said rotisseriestructure on being rotated stirs said atmosphere within said oven andprovides a uniform mixture for permeating and flavoring the meat.

2. A broiler for meats and the like comprising, in combination, a heatsupply chamber with a heating means therein and having a generallyhorizontally extending top plate attached to and entirely closing offcommunication between the heat supply chamber and the top of said plateexcept by heat transfer through the plate,

an oven enclosure attached to said heat supply chamber and extendingabove said plate which serves as a floor for said oven enclosure, theinterior of said oven enclosure being entirely closed off fromcommunication with said heat supply chamber except by said heat transferthrough said plate,

support means in said oven enclosure for meat and the like whereby heatfrom said heat source broils or barbecues said meat and drippings fromthe meat fall on the top of said plate, vaporize and provide anatmosphere totally separated from said heat supply chamber, and saidatmosphere permeates said meat and imparts a charcoal flavor thereto,

said oven enclosure having an electrically powered exhaust fan having apower supply circuit, said fan being in communication with the interiorof said oven enclosure and an access door in said oven enclosure, a dooroperated switch in said power supply circuit whereby opening of saidaccess door actuates said switch and completes a circuit to operate saidexhaust fan.

3. A broiler for meats and the like comprising, in combination, a heatsupply chamber with a heating means therein and having a generallyhorizontally extending top plate attached to and entirely closing ofi'communication between the heat supply chamber and the top of said plateexcept by heat transfer through the plate,

an oven enclosure attached to said heat supply chamber and extendingabove said plate which serves as a floor for said oven enclosure, theinterior of said oven enclosure being entirely closed off fromcommunication with said heat supply chamber except by said heat transferthrough said plate, support means in said oven enclosure for meat andthe like whereby heat from said heat source broils or barbecues saidmeat and drippings from the meat fall on the top of said plate, vaporizeand provide an atmosphere totally separated from said heat supplychamber, and said atmosphere permeates said meat and imparts a charcoalflavor thereto, said oven enclosure having a separate accessway to theinterior thereof from the outside and a smoke supply means movablethrough said accessway to a position within said oven to supply smoke tosaid oven, said smoke supply means including a heat creating meanshoused therewith.

1. A broiler for meats and the like comprising, in combination, a heatsupply chamber with a heating means therein and having a generallyhorizontally extending top plate attached to and entirely closing offcommunication between the heat supply chamber and the top of said plateexcept by heat transfer through the plate, an oven enclosure attached tosaid heat supply chamber and extending above said plate which serves asa floor for said oven enclosure, the interior of said oven enclosurebeing entirely closed off from communication with said heat supplychamber except by said heat transfer through said plate, support meansin said oven enclosure for meat and the like whereby heat from said heatsource broils or barbecues said meat and drippings from the meat fall onthe top of said plate, vaporize and provide an atmosphere totallyseparated from said heat supply chamber, and said atmosphere permeatessaid meat and imparts a charcoal flavor thereto, said support means inthe oven for meat and the like being a ferris wheel-like rotisseriestructure having a horizontally mounted drive shaft in said ovenenclosure, a disc-like end member at each end of the drive shaft, eachend member having axially extending support pins spaced radially fromsaid drive shaft and circumferentially spaced apart uniformly, a supportplate having an elongated slot therein received pivotally on eachsupport pin and a reticulated support shelf-like member for meat and thelike extending between and supported at each end by said slotted supportplates whereby said slotted support plates and reticulated members formracks that are easily removable for easy cleaning, said rotisseriestructure on being rotated stirs said atmosphere within said oven andprovides a uniform mixture for permeating and flavoring the meat.
 2. Abroiler for meats and the like comprising, in combination, a heat supplychamber with a heating means therein and having a generally horizontallyextending top plate attached to and entirely closing off communicationbetween the heat supply chamber and the top of said plate except by heattransfer throUgh the plate, an oven enclosure attached to said heatsupply chamber and extending above said plate which serves as a floorfor said oven enclosure, the interior of said oven enclosure beingentirely closed off from communication with said heat supply chamberexcept by said heat transfer through said plate, support means in saidoven enclosure for meat and the like whereby heat from said heat sourcebroils or barbecues said meat and drippings from the meat fall on thetop of said plate, vaporize and provide an atmosphere totally separatedfrom said heat supply chamber, and said atmosphere permeates said meatand imparts a charcoal flavor thereto, said oven enclosure having anelectrically powered exhaust fan having a power supply circuit, said fanbeing in communication with the interior of said oven enclosure and anaccess door in said oven enclosure, a door operated switch in said powersupply circuit whereby opening of said access door actuates said switchand completes a circuit to operate said exhaust fan.
 3. A broiler formeats and the like comprising, in combination, a heat supply chamberwith a heating means therein and having a generally horizontallyextending top plate attached to and entirely closing off communicationbetween the heat supply chamber and the top of said plate except by heattransfer through the plate, an oven enclosure attached to said heatsupply chamber and extending above said plate which serves as a floorfor said oven enclosure, the interior of said oven enclosure beingentirely closed off from communication with said heat supply chamberexcept by said heat transfer through said plate, support means in saidoven enclosure for meat and the like whereby heat from said heat sourcebroils or barbecues said meat and drippings from the meat fall on thetop of said plate, vaporize and provide an atmosphere totally separatedfrom said heat supply chamber, and said atmosphere permeates said meatand imparts a charcoal flavor thereto, said oven enclosure having aseparate accessway to the interior thereof from the outside and a smokesupply means movable through said accessway to a position within saidoven to supply smoke to said oven, said smoke supply means including aheat creating means housed therewith.